Broad (Fava) Beans in Two Ways

Posted by Ozlem on Apr 26, 2011 in Appetizers and Mezes, Uncategorized | 2 comments

Broad Beans (Fava Beans) with bell peppers, olive oil, dill and lemon juice – Fava Salatasi

We have had an over 3 weeks of heat wave in England, with temperatures reaching high 70Fs – lovely!:)- This pleasant warm weather put me into mood of more fresh vegetables and salads served with olive oil and lemon juice dressing, as we do in Turkey. And I really fancied some fresh broad beans. Unfortunately they are not in season here yet (they are at their peak from the end of June to mid September) so I used the broad beans in water to end my craving. Here are two delicious ideas to enjoy broad beans, and I am sure the taste will be at least doubled if you can use the fresh ones. Combination of dill, lemon juice and olive oil is a favorite way of flavoring broad beans at home. Hope you can get to try sometime.

Broad beans are a great source of protein and carbohydrates, as well as vitamins A, B1 and B2. In the US, they’re known as fava beans. This delicious and easy salad would be a great appetizer or light lunch served with crusty bread and perhaps with some olives.

Serves 2 Preparation time: 20 minutes

175gr/6oz tender broad beans (in water) or even better, fresh broad beans
2 spring (green) onions, finely chopped
1/4 red bell pepper, finely chopped
Juice of 1/2 lemon
10ml/2 teaspoon fresh dill, coarsely chopped
15ml/1tablespoon extra virgin olive oil
5ml/1 teaspoon balsamic vinegar
Salt and freshly ground black pepper to taste

If using tender broad beans in water, empty the contents in a colander. Put the broad beans in a pan with fresh water and simmer gently for about 3 minutes, stirring occasionally. Drain the water and set the broad beans aside.

If using fresh broad beans, they should be podded, unless they are very young and tender. Put the beans in a pan, cover with boiling water, return to the boil and cook for about 10 – 15 minutes. Then drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out.

In a serving bowl, combine the broad beans with the rest of the ingredients except the balsamic vinegar and mix well. Make sure to season well with salt and pepper and drizzle the balsamic vinegar over.

Serve with some crusty or pita bread; green and black kalamata olives go well with this salad.

Afiyet Olsun!

Tender Broad Beans with Garlic and Yoghurt Sauce and Poached Eggs – Cilbir Yumurta ve Sarimsak Yogurtlu Fava Salatasi

This is another exciting way of enjoying broad (fava) beans, which I recently experimented. It is quite common to serve poached egg with garlic yoghurt at home and this combination has gone really well with the broad beans. This dish would make a lovely lunch with some pita bread or a delicious meze (appetizer).

Serves 2 Preparation time: 15-20 minutes

175gr/6oz tender broad beans (in water) or even better, fresh broad beans
10ml/2teaspoons fresh dill, coarsely chopped
5ml/1teaspoon red pepper flakes
10ml/2teaspoons juice of lemon
15ml/1tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
2 free range eggs
30ml/2tablespoons white wine vinegar
For garlic yoghurt
2 garlic cloves, crushed and finely chopped
90ml/6 tablespoons plain natural yoghurt
Salt and pepper to taste

Sprigs of dill and red pepper flakes to decorate

If using tender broad beans in water, empty the contents in a colander. Put the broad beans in a pan with fresh water and simmer gently for about 3 minutes, stirring occasionally. Drain the water and set the broad beans aside.

If using fresh broad beans, they should be podded, unless they are very young and tender. Put the beans in a pan, cover with boiling water, return to the boil and cook for about 10 – 15 minutes. Then drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out.

In a bowl, combine the broad beans with dill, red pepper flakes, lemon juice and olive oil. Season well with salt and freshly ground black pepper, mix well. Divide the salad into two individual serving plates.

In a small bowl, beat the yoghurt with garlic and seasoning. Spoon this into two serving plates and spread over the broad beans mixture.

Fill a small pan with water, add the vinegar (this will help sealing the egg whites) and bring to a boil. Stir the water to create a whirlpool and crack in the first egg.

As the egg spins and the white sets around the yolk, stir the water ready for the next one. Poach each egg for 2-3 minutes so that the yolk remains soft.

Lift the eggs out of the water with a slotted spoon and place them over the garlic yoghurt spread.

Sprinkle red pepper flakes over and a few sprigs of dill. Serve immediately with some nice bread to mop up the salad’s delicious juices.

Afiyet Olsun!

Fried Aubergine (Eggplant), Courgette (Zucchini) and Peppers with Tomato Sauce-Saksuka

Posted by Ozlem on Feb 23, 2011 in Appetizers and Mezes, Uncategorized | 0 comments

This is one of the most popular mezes, appetizers at home, featuring our beloved eggplant (aubergine). It is delicious and easy to make. Garlicky yoghurt accompanies this dish really well.

One of the joys in life for me is to cook and eat with friends and family. The life evolves around kitchen, children come and go and you get to cook with those dear to you, simply wonderful. We made and enjoyed this dish with friends this week; in Turkish we say “the food tastes better when shared” and it sure did.

Serves 4
Preparation time: 25 minutes Cooking time: 20-25 minutes

1 large aubergine (eggplant)
1 courgette (zucchini)
1 red bell pepper
2-3 chili peppers (as hot as you wish), kept whole
Sunflower oil for shallow frying
Salt and ground black pepper to taste

For the tomato sauce:
400gr/14oz can of chopped tomatoes
2-3 garlic cloves, crushed with salt
5ml/1 teaspoon red pepper flakes
15ml/1tablespoon olive oil
Handful of flat leaf parsley, finely chopped

Garlicky yoghurt sauce:
200ml/7fl oz thick and creamy natural plain yoghurt
2 garlic cloves, crushed
Salt and ground black pepper to taste

Using a vegetable peeler, partially peel the aubergine in stripes. Cut the aubergine in half lengthways and then cut each half into thick slices. Sprinkle salt over the eggplants and leave them aside for 15 minutes. Salt will help the moisture come out of the eggplants. Dry the eggplants with kitchen towel thoroughly (otherwise the excess water will cause the hot oil to spatter everywhere).

Cut the courgette in half lengthways and then cut it width ways into thick slices. Deseed the red bell pepper and cut it into bite size pieces.

Heat enough oil for shallow frying in a wide pan. Fry the vegetables in batches until they are golden brown. Lift them out with a slotted spoon and drain on kitchen towel.

On a separate pan, sauté the garlic for a minute or so with the olive oil. Add the canned tomatoes and mix well. Stir in the red pepper flakes and the parsley. Add salt and pepper to your taste. The tomato sauce is ready.

For the yoghurt sauce, beat the yoghurt with the garlic and season to taste with salt and pepper.

Pile the hot vegetables on to a serving dish and spoon the tomato sauce over the top. Serve the yoghurt sauce by the side, accompanied by chunks of fresh bread to mop up the tasty sauce.

Afiyet Olsun!

Walnut & Red Pepper Paste Dip – Cevizli Biber

Posted by Ozlem on Feb 15, 2011 in Appetizers and Mezes, Uncategorized | 2 comments

This is one of my favorite mezes of all time; it is very easy to make and very, very more-ish, you just can’t stop eating them. It is one of my mother’s recipes from her historic hometown Antakya (Antioch) and whenever I make it, I feel like I am home.

Tahini bread or pita bread would go really well with this delicious dip/spread. You can keep the dip covered in the fridge for 3-4 days. Middle Eastern stores or specialty stores usually carry the red pepper paste. If you can’t find it, there is a recipe for it in my blog under “Turkish Spices”.

Preparation time: 15 minutes
Serves 4-6

3-4 slices of white or wholemeal stale bread,
1/3 yellow onion, chopped
45ml/3 tablespoons Turkish red pepper paste (or 1 1/2 tablespoon Amore chili paste)
225gr/8oz English walnuts, shelled
1 teaspoon ground cumin
Pinch of Salt
60ml/4tablespoons extra virgin olive oil
15ml/1 tablespoon water

To serve:
15ml/1 tablespoon extra virgin olive oil
1-2 teaspoon red pepper flakes
Pita bread, tahini bread or crackers

Ground the walnuts with the onion, cumin, salt and red pepper paste in the food processor. Soak the bread into water and squeeze the excess water. Crumble the bread and add to the mixture in the food processor. Add the olive oil and water and blend to make a smooth spread. If it appears to be too thick, add a little more olive oil.

Place the spread on a small salad plate or bowl. Pour the extra virgin olive oil all over and sprinkle with red pepper flakes. Serve the spread with pita bread, tahini bread or wide crackers.

Afiyet Olsun!

Patties with Potato, Bulgur, Onion and Parsley – Patatesli, Bulgurlu Kofte

Posted by Ozlem on Jan 7, 2011 in Appetizers and Mezes, Uncategorized | 1 comment

These patties are healthy, moist, easy to make and delicious; you just can’t stop eating them. They look similar to the bulgur and lentil patties I made previously(recipe in the blog, under appetizers and mezes), they have a different texture though, softer and more moist.You can serve them as a starter meze on a bed of lettuce leaves to wrap, or with bowl of olive oil and pomegranate molasses (or some sharp balsamic vinegar) by the side to dip in. In South Turkey, it is common to dip these patties to the sauce of stew and casseroles. I recently served them by the side of the aubergine, shallots and meat stew (the recipe is under stews and casseroles) and they went down very well, disappeared very quickly

You can prepare them a day in advance, the flavors get even better the next day. Add more red pepper flakes if you like it more spicy.

Serves 8 -10
Preparation time : 15-20 minutes Cooking time : 25 minutes

175gr/6oz/1 cup bulgur, rinsed and drained
4 medium potatoes, skinned and quartered
45-60ml/3-4 tablespoon olive oil
3 spring onions, finely chopped
Handful of flat leaf parsley, finely chopped
1/2 tablespoon red pepper paste (optional)
1 – 2 teaspoon red pepper flakes
2 teaspoon/10ml ground cumin
8fl oz/ 1 cup hot water
Salt and ground black pepper to taste

Bowl of cold water to wet your hands

Extra virgin olive oil and pomegranate molasses (or sharp balsamic vinegar) to serve

In a large bowl, combine the bulgur, red pepper paste (or red pepper flakes) and spring onion, mix well with using your hands. This will help the paste or the spice to really blend in with the bulgur and the spring onions. Add the hot water on the mixture and give a good stir. Leave it aside for about 15 minutes and stir once in a while so that all the water would be absorbed.

Boil the potatoes in salted water until cooked, drain the water. Mash the potatoes in a separate bowl with cumin. Add the olive oil, salt and ground pepper and knead the potatoes with your hands really well, until they are smooth and elastic. Stir in the potatoes with the bulgur mixture, and add the parsley, mix well with your hands. Check the seasoning and add more salt if needed. Have the bowl of water ready by your side. Wet your hands with the water and take a walnut size from the mixture and shape like patties using your hands. Place them side by side on a serving dish.

Put some extra virgin olive oil and pomegranate molasses (or sharp balsamic vinegar) on a small bowl and serve the patties with them for dipping. The patties are also wonderful served on a bed of lettuce leaves.

Afiyet Olsun!

Pastirmali Humus – Warm Hummus with Sausages (or Pastrami)

Posted by Ozlem on Dec 27, 2010 in Appetizers and Mezes, Uncategorized | 1 comment

Have you ever tried hummus warm? In Turkey, especially in the South, hummus is served warm with sautéed Turkish sucuk (sausage) or pastirma (pastrami, dried cured beef coated with spices) or with sautéed pine nuts over the top. I strongly suggest you to try hummus this way, as I feel you may be pleasantly surprised, and maybe converted to eat hummus warm as many of my friends have done.

Please adjust the recipe according to your taste, as some like it garlicky, some with more tahini and others may prefer it more lemony. This warm hummus would make a wonderful appetizer to share with friends and family. Pita bread is the perfect accompaniment.

Serves 4-6
Preparation time – 15 minutes (add 1 hour if used dried chickpeas and soaking overnight)

225gr/8oz dried chickpeas, soaked in water overnight or for at least 6 hours or equivalent amount of precooked chickpeas in can
5ml /1 teaspoon salt – please adjust according to your taste-
60ml/4 tablespoon extra virgin olive oil
30ml/2 tablespoons water
2 garlic cloves, crushed – optional-
Juice of 1-2 lemons – please adjust according to your taste-
45ml/3 tablespoon tahini (sesame paste)
5ml/1 teaspoon ground cumin

To serve:
30ml/2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon ground cumin
110gr/4oz Turkish sausage (sucuk), sliced or Bastirma, chopped in 1″ strips (or your choice of any Pastrami or sausage)
Slices of pita bread to serve

If using dried chickpeas, drain the chickpeas and transfer them to a pan with plenty of cold water. Bring to boil and boil for a few minutes. Then lower the heat and partially cover the pan, Simmer the chickpeas for 1 hour, until they are soft and easy to mash.

If precooked chickpeas are used, drain the juice and give them a little wash in a colander. Put the precooked (or cooked) chickpeas in a food processor and blitz them together with the extra virgin olive oil, water, lemon juice, garlic and tahini. If it appears thick and difficult to blend, add a little more olive oil or water. Season with salt and mix in the cumin and paprika (if desired). Process until you achieve a soft, smooth paste. Refrigerate until required.

If you would like to have the hummus warm as in the Turkish way, just before serving, heat this mixture in a pan for a couple of minutes. In a separate pan, sauté the pastrami or sausage of your choice with some olive oil. Put the warm hummus in a plate with the sautéed meat over the top, scattering some ground cumin and paprika flakes over. Serve with pita bread.

Afiyet Olsun!

Turkish Fruit and Veg Market & Olive Salad with Vegetables and Pomegranate Molasses – Zeytin Ufeleme

Posted by Ozlem on Sep 19, 2010 in Appetizers and Mezes, Uncategorized | 0 comments

Zeytin Ufeleme – Olive Salad with vegetables and pomegranate molasses

We Turks eat olives throughout the day; the Turkish breakfast starts with olive, cheese, sliced tomato and cucumber accompanied with bread. We also enjoy olives as a meze for lunch or in the evening. Olive trees are grown all across the Aegean and Mediterranean coast of Turkey, in colorful shades of black, green, brown and black; they are absolutely to die for!

This very simple yet delicious meze features my home town Antakya’s pomegranate molasses as a dressing. We would enjoy it as part of our Turkish brunch at the weekends or in the evening as a meze. To make a fruit molasses, the juice is extracted from the fruit before it is boiled and reduced to create a dark, fruity syrup. It is rich, tangy and full of flavor. Most middle eastern and specialty shops carry pomegranate molasses. If you can’t find it, you can substitute with a sharp balsamic vinegar or lemon juice.

Serves 4 Preparation time: 15 minutes

1/4 of an onion or 1 green (spring) onion, finely chopped
A handful of flat leaf parsley, finely chopped
90 ml/ 6 tablespoon green and black olives, pitted
2 medium tomatoes, finely diced
45 ml/ 3 tablespoons olive oil
15 ml/1tablespoons pomegranate molasses (or balsamic vinegar)
Salt and ground black pepper

Pita bread serve

Place the diced onions in a bowl and sprinkle with a little salt. Work the salt in onions with your hands – this will soften the onions and make it more palatable. Add the rest of the ingredients and mix well. Add salt and pepper to taste and toss thoroughly.

Serve with slices of pita bread by the side.

Afiyet Olsun!

And here are some wonderful photos of a typical Turkish fruit and vegetable market. Getting the fresh veg and fruit from the markets are a big part of Turkish cooking and this is our local market walking distance to my parents’ home in Istanbul. The abundance of different types of fruit and vegetables, wonderful displays of fruits, nuts, olives, cheese and spices are simply mesmerising, and the vegetables available at that time would dictate the meals of the day. Wonderful to watch the market and wonderful to pick your fruit and veg!